INGREDIENTS
400 gs
pasta
450 gs
tomatoes puree
3 cloves
garlic
140 gs
olives
2 tbsps
capers
1 tbsp
parsley
2 tbsps
olive oil
1 serving
table salt
4 1/2 tbsps
rock salt
1 serving
roman version
400 gs
pasta
450 gs
tomatoes puree
55 gs
anchovies
3 cloves
garlic
140 gs
olives
2 tbsps
capers
2 tbsps
olive oil
1/2 glass
white wine
1 tbsp
pecorino romano
1 tbsp
oregano
4 1/2 tbsps
rock salt
1 serving
neapolitan version